Method:
• Heat a medium frypan and add oil. When the oil is almost hot, drop in a small piece of onion to test. If it sizzles, put in the rest of the onion and stir constantly until onion is translucent.
• Put the stirfry meat in, and drop to a moderate heat. Continue to cook, stirring frequently, until the meat is almost cooked. At this stage, start to boil the frozen veges in a pot.
• Now lower the heat a little bit, add the tomato sauce and picalilli, and continue to stir constantly. Once the sauce has thickened, add the veges, stir quickly and serve.

Suggested serving ideas:
• Serve on rice, with toast wedges.
• Serve with a side of mashed potato, made with garlic butter, a hint of low-fat milk and a dash of freshly ground black pepper.

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Review by: flabbergastered (Karyn)Dated: 22nd of May, 2013

This Review: 10/10

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I love this recipe...I love stir fries but have never thought of using mustard pickle (which I must say is one of my favourite condiments to have with just about everything!) I couldn't believe the difference in taste and smell when I added the mustard pickle to the stir fry.

I already had everything I needed for this stir fry so it was easy to gather the necessary ingredients...oh I don't use olive oil as I find the taste of the oil too strong for my liking but I used vegetable oil instead and this I found worked fine.

The whole process from start to finish didn't take very long as it shouldn't with a good stir fry it is all in the heat and how it is cooked and I found this recipe to be very fast and very easy to cook....and the taste was amazing!! I spooned the stir fry over cooked rice and this was a great accompaniment to the this stir fry.

I have since made this stir fry a few times and each time it has worked, cooked, tasted perfectly each time. I will definitely be keeping this recipe on hand to make again and again because the mustard pickle makes this stir fry extra ordinary!

Definitely invest in a good cut of beef or even chicken as it would work great with both, and can use whatever veggies, fresh or frozen.

Review by: vivid (Matt)Dated: 21st of April, 2007

This Review: 9.8/10

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Bit of a variation on this recipe. First off I heated a dash of oil in a frypan along with a teaspoon of crushed garlic and half a small onion, finely diced. Sauteed on a low heat for a few minutes, I then added a hefty dollop of Nando's periperi sauce and let it go for about a minute until it's quite aromatic, then I added the beef stirfry and shuffled that around for a while until it was almost cooked through. Then I added a bit more periperi sauce, the tomato sauce, and a couple of handfuls of frozen veges. While it simmered away, gently cooking the veges, I boile3d up a couple of cups of spiral pasta in lightly salted water. When both dishes were ready, I mixed them together making sure the pasta was well coated by the glaze. Served in a bowl, topped with a bit of freshly-grated parmesan cheese and a bit of finely chopped fresh parsley. Top notch tasty.

Review by: tucker (Karl)Dated: 7th of September, 2005

This Review: 9.3/10

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It's not the prettiest looking meal I've seen or made, but it's up there with the best in terms of taste and ease of preparation. It takes about 10-15 minutes from start to serve, and there are a lot of variations you can serve it in. One of my favourites is to use this mix to stuff pita half-pockets and serve in a taco-style arrangement. Great for picnics, and really tasty served cold as well.

The standard recipe can serve 2 hungry adults, or 4-5 snack-sized portions easily, especially if served with a side-dish of mash or pasta. I have found a 50/50 mix of potato and golden kumara makes a wonderful accompanying mash, and it's topped off really nicely if you stir a handful of grated cheese into the mash just before serving.

Overall, a very yummy meat-meal, good for any season. Just make sure you choose a good tender beef cut... nothing worse than tough stirfry!

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